Key Lime Pie Milk Bar
Pie Bars

Key Lime Pie Milk Bar

  • December 7, 2021

A truly amazing creation with a buttery graham cake, tart key lime curd, fresh key lime juice soaking each layer, graham cracker crunch, and liquid cheesecake.One thing to note- the original Key Lime Pie Layer Cake calls for sour cream frosting instead of the liquid cheesecake.Key Lime Pie Layer Cake Yield: 1 6 inch layer cake Print Ingredients For the Graham Crunch 1 1/2 cups graham cracker crumbs (190 g).1/4 cup milk powder (20 g).For the Key Lime Curd: 1/2 cup key lime juice (110g).1/3 cups graham cracker crumbs (50g).For the Graham Buttercream: 2/3 cup graham crunch, recipe below (80g).1/2 cup plus 1T key lime juice (65g) Instructions For the Graham Crunch: Heat the oven to 250F.Toss the graham cracker crumbs, milk powder, sugar, and salt together in a medium bowl.For the Key Lime Curd: Combine the key lime juice and sugar in a blender and blend until the sugar granules have dissolved.Add the eggs and blend on low until you have a bright-yellow mixture.Once the mixture starts to bubble up and begin to boil, remove it from the heat and transfer it to the blender.Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super smooth.Put the cream cheese in the bowl of a stand mixer and paddle on low speed for 2 minutes.In a bowl, whisk together the cornstarch and salt.Add the milk and egg and whisk until smooth.Line the bottom and sides of a 6×6 inch baking pan with foil.For the Graham Frosting: Put the graham crunch in a blender.Combine the butter, powdered sugar, brown sugar, and salt in a small bowl and, using a spatula, briskly stir everything together until the mixture is smooth and fluffy.Add the eggs, one at a time, beating on medium-high for 1 minute after each addition.After you add the last egg, scrape down the sides of the bowl, then beat on the high for 4 more minutes.It should take you about 3 minutes to add these liquids.Scrape down the sides of the bowl, increase the mixer speed to medium high, and paddle for an additional 2 to 3 minutes, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous.Whisk the cake flour, graham cracker crumbs, baking powder and salt in a bowl.Bake for 25-30 minutes, rotating the pan front to back halfway through baking.Layer 1- the bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silicone baking mat.Use the back of the spoon to spread one half of the liquid cheesecake in an even layer over the cake.Use the back of the spoon to spread half the key lime curd as evenly as possible over the crumbs.Layer 2- the middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, to make a ring of acetate 5/6 inches tall, high enough to support the height of the finished cake.Repeat the layering: lime juice, liquid cheesecake, crumbs, curd.Wrap the top cake with plastic, transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and fillings. .

Easy 5-Ingredient Key Lime Pie Bars Recipe

Easy 5-Ingredient Key Lime Pie Bars Recipe

Easy 5-Ingredient Key Lime Pie Bars Recipe

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All Rights Reserved.Please read our \u003ca rel=\u0022noopener noreferrer\u0022 rel=\u0022noopener noreferrer\u0022 href=\u0022http://www.generalmills.com/company/privacy-policies/privacy-policy-us\u0022 target=\u0022_blank\u0022 shape=\u0022rect\u0022\u003ePrivacy Policy\u003c/a\u003e.\u003c/p\u003e","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe","id":"c9d11c79-b5b2-4bf4-be97-50bf9b3a44dc","allowedForAnonymousUsers":true,"type":"Email","displayName":"Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail"}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false,"privacyOptOut":false},"pageAttributes":{"title":"Easy 5-Ingredient Key Lime Pie Bars","description":"Pastry chefs in fancy restaurants across the country love crumbling baked cookies into their pie crusts.While these yummy squares are more family friendly than fancy, our version of the crumbled-cookie crust is just as delish!Pastry chefs in fancy restaurants across the country love crumbling baked cookies into their pie crusts.While these yummy squares are more family friendly than fancy, our version of the crumbled-cookie crust is just as delish!Seal bag, and finely crush cookies with rolling pin.2 Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping.3 In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.Nutrition Information 310 Calories, 12g Total Fat, 5g Protein, 46g Total Carbohydrate, 27g Sugars Nutrition Facts Serving Size: 1 Serving Calories 310 Calories from Fat 110 Total Fat 12g 18% Saturated Fat 7g 35% Trans Fat 1 1/2g Cholesterol 15mg 5% Sodium 140mg 6% Potassium 190mg 5% Total Carbohydrate 46g 15% Dietary Fiber 0g 0% Sugars 27g Protein 5g Vitamin A 4% 4% Vitamin C 4% 4% Calcium 15% 15% Iron 2% 2% Exchanges: 1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choice 3 *Percent Daily Values are based on a 2,000 calorie diet.More About This Recipe This easy take on the classic key lime pie is sure to become a family favorite.Plan ahead for this treat as you need to build in time to bake and let the cookies cool as well as let the completed dish sit in the fridge for at least eight hours.Instead of butter these key lime pie bars mix cookie crumbs and whipped topping for an extra moist and sweet base.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_6ede48a0-b81d-4db4-adb9-0697593b55e7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22raf41780e44804054a69ce334d1429ab8\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); 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The best Key lime pie recipe? It's from Nicole Rucker of Fiona

The best Key lime pie recipe? It's from Nicole Rucker of Fiona

The best Key lime pie recipe? It's from Nicole Rucker of Fiona

That’s why chef Nicole Rucker didn’t intend to serve it at Fiona, her Fairfax bakery and restaurant.She originally created her take on Key lime pie for Bludso’s Bar & Que three years ago, which “felt appropriate” for the casual barbecue joint on La Brea Avenue.Rucker remembered her Key lime pie and sent her team to the grocery store, instructing them, “Go get the graham crackers.”.Rucker turned to that pie because it is fast, easy and doesn’t require fresh ingredients, aside from limes.Rucker had never tasted a Key lime pie before she created her own, but she nailed it.The crust — made with store-bought graham crackers — hits the perfect balance of salty, buttery and sweet.Bake until the filling is set around the edges and the center wobbles slightly when touched, about 15 minutes.In a large bowl, whisk the heavy cream and sour cream with an electric mixer fitted with the whisk attachment, or by hand, until soft peaks form; do not overbeat.Pile the cream on top of the pie and swirl and swoosh with a spoon or rubber spatula.(Mariah Tauger / Los Angeles Times / Prop styling by Joni Noe).To serve, cut into squares and top each with a large dollop of the cream mixture. .

Easy Key Lime Pie Bars Recipe

Easy Key Lime Pie Bars Recipe

Easy Key Lime Pie Bars Recipe

And these Key Lime Pie Bars are the square-shaped, sky-high version of the beloved sweet-tart pie with a buttery graham cracker crust, thick lime filling and delicate whipped cream topping.We had an extremely chill weekend filled with beanbag toss games in the backyard, day drinking, movie-watching on rainy afternoons, delicious pizza with dill pickles on top, a few house projects and just a lot of relaxing.I LOVE THEM.” And that’s all the proof I need to tell you that these are the best Key Lime Pie Bars you’ll ever have.I’ve grown up on Key Lime Pie, and I have no plans to stop enjoying it anytime soon.And then we would sit, sandy and sunburned, and each devour a hearty slice of that graham cracker-crusted, sweet and citrusy tart yellow filling and generous dollop of thick whipped cream on top and be so so happy.I wanted to recreate that sense of Key Lime Pie goodness in bar form, where the basic components of a traditional pie remain but the benefits of a dessert bar also are reaped.And so, these Key Lime Pie Bars were born: a dessert bar baked in a square baking pan with a buttery graham cracker crust, a super-thick, super-tall Key lime filling and a soft, pillowy, cloud-like topping of homemade whipped cream.The ingredients needed to make these Key Lime Pie Bars are easier to find than you think.It’s a little more tart than Key lime juice, but at the end of the day, no one will be the wiser when they take a bite.It’s a little more tart than Key lime juice, but at the end of the day, no one will be the wiser when they take a bite.; the yolks will give the lime filling its signature, curd-like flavor and texture and help the bars to bake into sturdy-yet-soft squares of deliciousness.But if you’re thinking you’ll just squirt some of that pre-made whipped cream from a can on top, your secret’s safe with me.But also if you just need a little quiet time to yourself in the kitchen and you want to make these bars alone for just a few peaceful minutes for the love of — OK, well, that’s just fine, too.Pour the filling over your cooled crust, and bake until it’s just set (aka still slightly jiggly, but the center doesn’t move too much).Pour the filling over your cooled crust, and bake until it’s just set (aka still slightly jiggly, but the center doesn’t move too much).Just some heavy cream + sugar + vanilla + unicorns + rainbows = pillowy clouds of sweet goodness for your pie bars.Just some heavy cream + sugar + vanilla + unicorns + rainbows = pillowy clouds of sweet goodness for your pie bars.You can store Key Lime Pie Bars covered in the refrigerator for up to 3 days.That’s three full days of cutting off slivers of pie bars for a lil’ something whenever you want.It’s finally summertime and I’m here for it, feet up and Key Lime Pie Bar in hand on this lovely ThurSundesday.Cuisine: American Print Recipe Pin Recipe Description Deliciously sweet-tart, sky-high pie bars made with a graham cracker crust, Key lime filling and sweetened whipped cream topping.brown sugar 2 tablespoons unsalted butter, melted For the filling: 1 3/4 cups sweetened condensed milk (about 1 1/2 cans, or 21 ounces ).vanilla Lime zest, for garnish (optional) Instructions Heat oven to 300°F.In a small bowl, stir graham cracker crumbs, brown sugar and butter until a sandy mixture forms.Once fully cooled, make the topping: In a medium bowl with an electric hand mixer, beat heavy cream, sugar and vanilla on medium-high speed until stiff peaks form.Use any leftover sweetened condensed milk to make Vietnamese Iced Coffee!Keywords: graham cracker crust, Key lime pie filling, homemade whipped cream. .

Key Lime Pie Bars

Key Lime Pie Bars

Key Lime Pie Bars

These key lime pie bars are a more portable version of the classic dessert that are just as delicious as the original.The crust for these bars is a simple mixture of graham cracker crumbs, sugar and butter.The crust is baked to golden brown perfection and then topped with a layer of ultra creamy key lime pie filling.I typically store these bars in the refrigerator until I’m ready to serve them, especially on a hot day.These bars have all the complex flavors of key lime pie, and make for a refreshing sweet finish to any meal!Place the graham cracker crumbs, sugar and butter in a bowl and mix until well combined.Firmly press the graham cracker mixture into an even layer in the bottom of the pan.Prior to serving, cut the bars into 9 equal pieces and prepare the whipped cream topping.Place the heavy cream in a bowl and beat with a mixture until stiff peaks form.Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. .

Key Lime Pie Layer Cake

Key Lime Pie Layer Cake

Key Lime Pie Layer Cake

It’s made with layers of key lime cake, key lime frosting with a touch of sweetened condensed milk and graham cracker crumbs!So I’m pretty sure I’ve mentioned before that the hubs and I are opposite as far as weight is concerned.So when he was on a fishing trip with some friends last week, he didn’t eat all that well for several days.So now he has me stocking the pantry with all the things they ate on the trip – beef jerky, ice cream, eggs.Mind you, he has no idea what real love handles are like, but he was pretty darn funny.However, I am a believer in “everything in moderation” so go ahead and cut me a big fat slice of this baby!The frosting is made with key lime juice as well, plus some sweetened condensed milk.I love the flavor of the sweetened condensed milk in the actual pie and you get a nice subtle taste of it in the frosting.To complete the pie in cake form, I added the graham cracker crust.The crumbs, a little sugar and some butter are combined and then baked, just like if you were making an actual crust.Once the cake is built, it’s topped with a little more frosting, some glaze and a few quartered key limes for a super fun finish.I spread the frosting just in the middle of the cake, leaving about an inch around the edge to add the piping.The drizzle is a simple glaze made with sweetened condensed milk, key lime juice and powdered sugar.Key Lime Strawberry Coconut Ice Cream Cake.Cuisine: American Print Pin Description This Key Lime Pie Layer Cake is a delicious cake version of key lime pie!It’s made with layers of key lime cake, key lime frosting with a touch of sweetened condensed milk and graham cracker crumbs!Ingredients CAKE LAYERS 3/4 cup ( 168g ) unsalted butter, room temperature.( ) sour cream, room temperature 1 tsp vanilla extract.large egg whites, room temperature, lightly beaten 2 1/2 cups ( 325g ) all purpose flour.( ) key lime juice 1/4 cup (60ml) sweetened condensed milk.Line the bottom of three 8-inch cake pans with parchment paper and grease the sides.In a large mixing bowl, beat the butter and sugar together on medium speed until light in color and fluffy, 3-3. minutes.Add the sour cream, vanilla extract and key lime zest and mix until combined.Add the egg whites in two batches, mixing until incorporated after each addition.Combine flour, baking powder and salt in a medium bowl.Combine the milk, water and key lime juice in a small measuring cup.Add half of the flour mixture to the batter and mix until combined.In a small bowl, combine the graham cracker crumbs, sugar and melted butter until crumbly, then spread onto a lined cookie sheet.Add keep lime juice and sweetened condensed milk and mix until smooth.Combine the additional sweetened condensed milk, powdered sugar and key lime juice in a small bowl, then use a spoon to place the drizzle around the outside edges of the cake.

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Coconut-Key Lime Pie Pops Recipe

Coconut-Key Lime Pie Pops Recipe

Coconut-Key Lime Pie Pops Recipe

Coconut milk adds an additional layer of tropical flavor to these Key lime pie-inspired ice pops for the ultimate summer dessert on a stick.In a food processor, combine graham crackers, shredded coconut and cinnamon, and pulse into fine crumbs. .

Key Lime Pie Bars

Key Lime Pie Bars

Key Lime Pie Bars

A classic key lime pie bar with a buttery graham cracker crust and an easy filling made with condensed milk!Only 6 ingredients to make these easy key lime bars.Or Key Lime Pie for that matter.It was there that I had the most delicious key lime pie.Graham Crackers – I turn these into crumbs using my food processor but you could also throw them in a plastic bag and crush them with a rolling pin.– I turn these into crumbs using my food processor but you could also throw them in a plastic bag and crush them with a rolling pin.Sweetened Condensed Milk – This is the key ingredient to making key lime pie.– This is the key ingredient to making key lime pie.Limes – Ok now I used regular limes but you can use key limes or even key lime juice.How To Make These Key Lime Bars.Because the key lime pie would be nothing without the graham cracker crust.Making a graham cracker crust is simple to make as long as you use your food processor.I made this recipe using a whole package of graham crackers.The graham cracker mixture gets pressed into the bottom of your baking pan.You need to bake the crust for 10 minutes before adding your filling.Make The Filling: For the limes, I used both the juice and the zest for a really big lime flavor.Once you have whisked the filling together go ahead and pour it over the graham cracker crust and bake for an additional 15 minutes.Tips For Making These Key Lime Bars.Can I Use Key Lime Juice Instead?To make these you will need:.For More Bar Recipes Check Out These:. .

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